Butter Chicken, also known as Murgh Makhani, originated in Delhi in the 1950s and has since become one of the most iconic Indian dishes worldwide. Juicy chicken pieces are marinated in yogurt and spices, grilled until lightly charred, and then simmered in a luxurious sauce made of tomatoes, cashews, butter, cream, and aromatic spices.
This dish strikes the perfect balance between smoky, tangy, and creamy flavors. Khoya (reduced milk solids) and processed cheese add richness, while Kasuri methi and honey bring out subtle sweetness and depth.
Butter Chicken pairs beautifully with naan, roti, or jeera rice, making it a star dish for festive dinners, family gatherings, or even restaurant-style indulgence at home. Despite its royal taste, it’s quite approachable with step-by-step preparation.
Marinate the Chicken
- Mix yogurt, coriander powder, Kashmiri red chili powder, ginger-garlic paste, garam masala, lime juice, and salt in a bowl.
- Coat chicken pieces with the marinade. Cover and refrigerate for at least 2–3 hours (overnight preferred).
Grill the Chicken
- Preheat oven to 200°C (400°F).
- Arrange marinated chicken on a foil-lined baking sheet.
- Roast for 25–30 minutes until cooked and lightly browned.
- Broil for 5 minutes to achieve charred flavor. Set aside.
Prepare Cashew-Tomato Paste
- In a pan, boil 4 cups of water.
- Add cashews, tomatoes, onions, green cardamoms, black cardamoms, cinnamon, cloves, and peppercorns.
- Cook for 8–10 minutes. Drain.
- Blend with ½ cup water to make a smooth paste. Strain for a silky texture.
Cook the Gravy
- Heat butter in a pan. Add Kashmiri red chili powder; sauté 2–3 seconds.
- Stir in the cashew-tomato paste with ½ cup water. Cook for 4–5 minutes.
- Add salt, ketchup, khoya, processed cheese, cream, Kasuri methi, honey, and lime juice. Mix well and simmer for 2–3 minutes.
Combine Chicken & Gravy
- Add grilled chicken to the gravy.
- Adjust consistency with water.
- Simmer for 2–3 minutes, allowing flavors to meld.
Garnish & Serve
- Garnish with cream swirls and fresh coriander.
- Serve hot with naan, roti, or jeera rice.
Tips and Tricks
- Marination is key: Longer marination = juicier chicken. Overnight works best.
- Charred flavor: Broiling/grilling adds the signature smoky taste of butter chicken.
- Silky gravy: Always strain the cashew-tomato paste for a restaurant-like smooth texture.
- Balance flavors: Honey balances tanginess, while Kasuri methi adds depth. Don’t skip.
- Make ahead: Gravy base can be prepared 1 day ahead; add chicken before serving.
Frequently Asked Questions
Yes, but cooking time will increase. Boneless cubes work best for even cooking and texture.
Yes, you can use almonds (blanched & peeled) or a mix of both.
They use a tandoor. At home, grilling or broiling mimics that effect. Alternatively, use the dhungar method (infuse smoke with hot charcoal in the gravy).
Yes, though they enhance richness. You can simply increase cream or add 2 tbsp cashew paste.
